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A wonderful sauce for enchiladas, or any other mexican dish calling for a red sauce. Can be made spicy or not with the addition of extra chili powder and/or hot or mild taco sauce. A thicker sauce than your usual enchilada sauce.
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon sweet onion, minced
- 1⁄2 teaspoon dried oregano
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon dried basil
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1⁄4 taco sauce (mild or spicy)
- 1 (6 ounce) can tomato sauce
- 1 1⁄2 cups chicken broth or 1 1⁄2 cups vegetable broth
- 1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder basil, ground black pepper salt cumin, parsley, taco sauce, and tomato sauce.
- 2. Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.